local - vegetarian recipes

Try it! You will enjoy it!

Aval laddu recipe | poha laddu | poha ladoo | atukula laddu

No-Cook Marinara Sauce

Elayappam recipe | ela ada recipe | ila ada | kerala valsan

Edamame Burgers with Grilled Pineapple & Crispy Green Onions










local vegetarian recipes

Hendrix College Throws a “Gardein Party”

August 12 2019 Meatless Monday 

Hendrix College Throws a “Gardein Party”Gardein , a product line of meat-free foods, wanted to highlight their new products within a college setting so they reached out to the Meatless Monday team for help. Meatless Monday instantly connected them to Hendrix College in Conway, Arkansas. The schools award-winning dining hall already offers vegan and vegetarian food choices on a daily basis and encourages students to join in meat-free dining on Meatless Monday. Hendrix also works with local farmers and implements recycling programs to keep their menu local and sustainable. A Hendrix chef shows off the Gardein burger The three parties came up with the concept of a Meatless Monday Gardein Party, a day the school cafeteria would set aside to sample new plant-based Gardein burgers, meatballs and crumbles. One of the schools chefs, Marshall Hines, helped create the menu. The party was a huge hit for both the staff and student body. Cindy Mosley, R.D., Hendrix College Associate Director of Dining Services, said, We highlighted the event when we submitted an entry to the Loyal E. Horton Dining Awards. This award considers the dining facility as a whole by rating menu, merchandising and presentation, marketing, nutrition and wellness, and sustainability. When members of the staff attended the award ceremony at the National Association of College & University Food Services (NACUFS) National Conference they received great news. Hendrix College and the Gardein Party promotion was awarded 2nd place in the category of Residential Dining Facility. Congratulations Hendrix, well done! If youre interested in introducing Meatless Monday to your K-12 school, college or university, we provide everything you need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. The post Hendrix College Throws a “Gardein Party” appeared first on Meatless Monday.

methi na gota recipe | methi na bhajiya | gujarati gota recipe

August 5 2019 hebbar's kitchen 

methi na gota recipe | methi na bhajiya | gujarati gota recipemethi na gota recipe | methi na bhajiya | gujarati gota recipe with step by step photo and video recipe. bajji or pakora recipes are very common across india and are made with myriad veggies and ingredients. as matter of fact each region and state has its own variation which suites the local demography. one such hugely popular and tasty bajji or deep fried snack recipe is the methi na got from the western indian cuisine. The post methi na gota recipe | methi na bhajiya | gujarati gota recipe appeared first on Hebbar's Kitchen.

Vegan Dad Bakery

July 30 2019 Vegan Dad 

Vegan Dad Bakery I know its been pretty silent on this page for a while, but thats because I have been busy with a small side project--the Vegan Dad Bakery! Its not a real bakery, per se, but I supply various breads and desserts for our local vegan restaurant, The North Star Diner. Its been a ton of fun helping craft the weekly special and providing long lost treats for all the vegans out there--like Boston Cream donuts! So check me out on Instagram and see what I am up to in the kitchen. I will post recipes when I can. 

Vegetarian Biryani

July 29 2019 Meatless Monday 

This recipe comes to us from or global partners at Meatless Monday India . Their founder, Advika Gupta, says Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4   - Ingredients: - Rice (white or basmati) - 1 cup - Oil - 2 tsp - Water - 2 cups -  - For the Paste: - Please note, these ingredients can be substituted depending on local alternatives available. - Tomato - 1, chopped - Ginger - 1, grated - Garlic - 7 pods - Green chili pepper - 1 - Onions - 1, chopped - Cinnamon - 1 stick -  - Sautéed Vegetables: - Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area. - Onion - 1, chopped - Cauliflower - 1/­­3rd, chopped - Peas - 1/­­4th cup - Potato - 1, chopped - String beans - 10, chopped -  - Spices: - Cloves - 4 - Bay leaf - 1 - Coriander powder - 1/­­2 tsp -  - Garnish (optional): - Coriander leaves - 1/­­4th bunch   Directions: - Grind the paste ingredients together. - Heat the oil in a wok. Add in the cloves and sauté the onion in the wok. - Add the ground paste into the wok and fry for 5 minutes. - Add the rest of the spices and vegetables, and fry for 10 minutes. - Add the water and rice into the wok. - Let the rice and vegetables cook through. - Serve the hot biryani, garnished with coriander leaves! The post Vegetarian Biryani appeared first on Meatless Monday.

Bourbon Mango Pulled Summer Squash Sandwiches

July 19 2019 Oh My Veggies 

Most of my worst ideas come to me in the middle of the night. The cats will wake me up or something else will startle me out of my sleep, and suddenly I’m thinking that I should really just quit my job and sell macaroons for a living. Or that it would be a good idea to pepper my thesis with hair metal lyrics just to see if my advisor notices. (Yes, these are real ideas that I had--and in the hours between midnight and 7am, somehow those ideas seemed really good.) The idea for this recipe popped into my head during one of these times--vegetarian pulled pork sandwiches! When I woke up the next morning, I had to figure out a way to execute this idea. I thought that seitan would be a good substitute for pork, but I realized that they don’t sell it at our local grocery store and it hardly seemed worth it to drive to Raleigh just for that. So somehow the seitan became julienned summer squash. I found a recipe for Bourbon-Mango Pulled Pork that piqued my interest, so I adapted that using yellow squash and zucchini instead of pork to make Bourbon Mango […]

Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

aam papad recipe | mango papad | aam ka pappad recipe

May 30 2019 hebbar's kitchen 

aam papad recipe | mango papad | aam ka pappad recipeaam papad recipe | mango papad | aam ka pappad recipe with step by step photo and video recipe. indian cuisine known for its traditional recipes made with locally available fruits and vegetables. some fruits and vegetables are seasonal and hence its recipes are preserved to be used in next upcoming season. one such hugely popular traditional recipe is aam papad or mango pappad recipe yielding a fruit leather textured condiments. The post aam papad recipe | mango papad | aam ka pappad recipe appeared first on Hebbar's Kitchen.

Restaurant Higlight: Solo Bio Organico, Buenos Aires

May 28 2019 Happy Cow veggie blog 

Solo Bio Organico is not only the first organic vegetarian restaurant in Argentina, but also the whole of Latin America! Claudia Carrara is the pioneer that took the leap of opening her own vegetarian restaurant in Argentina’s charming capital of Buenos Aires. Everything started from the desire to bring her children up with the best possible nutrition. Soon enough, she began to sell natural dishes to her neighbours that she would create from the leftover vegetables she had in her kitchen. The success of her improvised cuisine led a friend to offer her a few tables where her clients could sit and enjoy healthy meals. One thing led to another and the idea of opening a restaurant was born. Originally, the main focuses of Claudias research were health, taste, and environmental sustainability. First with the humble intention to feed her kids in a conscious way, and after in the way she would develop her restaurant to have the best possible impact on her society. The name of her cuisine speaks for itself. At Solo Bio Organico, they only work with fresh, local and organic products and this is guaranteed since they were granted the Organic Certification by Food Safety. The […] The post Restaurant Higlight: Solo Bio Organico, Buenos Aires appeared first on The Veggie Blog.

Party Party: Vegan Diamond Jubilee 75 Years of Veganism

May 21 2019 World Vegetarian And Vegan News 

Party Party: Vegan Diamond Jubilee 75 Years of VeganismThe whole world has been caught up in a whirlwind of veganism with delicious vegan food literally on every street corner, even seemingly "Carry on vegans, nothing to see here" traditional Dingly Dongly ice cream vans. In fact the other day I asked for the vegan option (jokingly) and he asked "Which one?" 2019 is year of the vegan, a Diamond Jubilee Vegan year. It's 75 years since the word vegan was first officially used and The Vegan Society was founded. If that doesn't call for a party, or should I say parties  - all over the world, then I really don't know what you are all waiting for. 75 years since Vegan was born - Diamond Jubilee 2019 For the first time since I can remember National Vegetarian Week just completely managed to pass me by unnoticed this year. There just doesn't seem much point anymore. Just going vegetarian doesn't stop animal cruelty, doesn't sort climate change and doesn't hugely impact on health if you just swap meat with cheese. No wonder the Vegetarian Society Approved quality assurance and labelling scheme now offers a vegan version. Although my vegan sandwich, finalist in the British Sandwich Awards , wasn't the overall winner, Marks & Spencers, Greggs the bakers and Crussh all won awards for their new vegan products. and many others got a mention. I feel my job there is done, I can't think of anywhere there is no vegan sandwich option now, even our local gym. Nearly everywhere has at least a fallafel/­­hummus/­­chick pea offer and most have something more exciting leaving all the Pret vegan hallabaloo as all very last year. A Star is Bun, Vegan Christmas Dinner Star Bun - FinalistAnyway, get organising, have a party, organise an event, vote for your favourite new vegan things, let's celebrate 75 years of veganism, especially the last few years More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

aloo toast recipe | aloo bread toast | aloo toast sandwich

April 17 2019 hebbar's kitchen 

aloo toast recipe | aloo bread toast | aloo toast sandwichaloo toast recipe | aloo bread toast | aloo toast sandwich with step by step photo and video recipe. indian street food has evolved from the traditional deep fried snacks to sandwich and toast. these street style toast follow the traditional way of toasting the bread slices, but spice it up with local ingredients. one such popular and attractive bread toast recipe is aloo toast recipe made with aloo masala. The post aloo toast recipe | aloo bread toast | aloo toast sandwich appeared first on Hebbar's Kitchen.

Restaurant Highlight: Cúrcuma In El Chalten, Argentina

April 9 2019 Happy Cow veggie blog 

Patagonia is the ultimate fantasy for any traveler. The magnificent mountains covered by eternal snow, the turquoise lakes formed by ancient icecaps, the remaining deep crystal glaciers, the end of the American continent is doubtlessly a fascinating place. In the Argentinian part of Southern Patagonia, the national park of Los Glaciares has a massive power of attraction over international trekkers. The mountain village of El Chalten is the starting point of some of the most breathtaking hikes in the park. With its wooden cottages, the many hikers getting ready to step on the trails and the majestic mountains in the background, El Chalten has something magical of a traditional Swiss village. With the Argentinian culture of worshipping meat, being vegan is something of a challenge, especially in such a small and remote village. Tamara Martinez resolved this problem when she opened her restaurant Cúrcuma three years ago. While she knew the local people of her village wouldnt be supportive of a meat-free kitchen, she dared to be the owner of the first vegan restaurant in town! She cant deny the fact that the majority of her customers are of international origin but she happily welcomes some neighbors from time to […] The post Restaurant Highlight: Cúrcuma In El Chalten, Argentina appeared first on The Veggie Blog.

Dumpling Ramen Bowls

March 29 2019 Robin Robertson's Global Vegan Kitchen 

Dumpling Ramen Bowls In our house, were crazy about ramen bowls.  Theyre one-dish meals that are healthful, versatile, and easy-to-make. What’s not to love? The cheapest and easiest noodles to use in ramen bowls are the eponymous ramen noodle bricks that you can find in any grocery store for about 20 cents each. (Just be sure to throw away the seasoning packet — nasty stuff in there!) When I have rice noodles on hand, I use them instead of the ramen noodles, and Ive also been known to use leftover linguine or angel hair pasta. For the broth, you can go with adding a regular vegetable soup base (I like Better than Bouillon brand) or even miso paste to water.  Were tom yum soup fanatics, so more often I will season my broth with a great tom yum soup base I found that contains no animal products. The vegetables and other ingredients you add to your bowls are only limited by your imagination (or, more accurately, whats in your fridge).  Usually I add some diced extra-firm tofu (sautéed when I have the time, or just simmered with everything else when Im in a hurry).  Ive also been known to add pieces of vegan sausage (as I did here) as well as meatballs when I have them on hand. I add whatever veggies I have on hand, whether fresh or frozen. These bowls are also a great way to use up small amounts of leftover vegetables. One of my favorite additions to ramen bowls are Asian dumplings.  I live in a rural area, so until recently, if I wanted Asian dumplings, Id have to take a road trip to a city with an Asian market. But the nice people at Nasoya sent me samples of their organic Nasoya Vegan Dumplings to try for this post. I’m also happy to report that my local Food Lion now carries these dumplings (they’re in the fresh produce section next to the tofu), so I can now enjoy organic vegan dumplings anytime!  Click here for coupons to give them a try — they’re available in two flavors - Tofu Vegetable and Thai Basil Vegetable. Below is my recipe for Dumpling Ramen Bowls.   They can be made super-quickly if you use the simmer-everything-together method, or you can take a few extra minutes to saute some of the ingredients separately (such as the dumplings) and add more flavor to the final result. I especially like to use my electric wok when I make these bowls because I find that it makes it easier, whichever method I use.   Heres a recipe using my preferred method in which I saute a few of the components first:  Dumpling Ramen Bowls 2 teaspoons neutral vegetable oil 1 package Nasoya Vegan Dumplings 1 1/­­2 cups sliced shiitake mushrooms 2 tablespoons low-sodium soy sauce 3 cups water 2 teaspoons vegetable soup base or tom yum soup base 2 packages ramen noodles or rice noodles 1/­­2 cup shredded carrots 2 cups fresh baby spinach or baby bok choy 1 cup cooked broccoli florets (or other cooked vegetable, optional 2 diced vegan sausage links or 1 cup diced extra-firm tofu, optional Sriracha, to taste, optional Thai basil leaves or cilantro, optional garnish Black sesame seeds, optional garnish Heat the oil in a wok or large skillet over medium-high heat. Add the dumplings and stir-fry until nicely browned on both sides, about 2 minutes per side.  Add a splash of water, if needed to keep the dumplings from sticking. Remove the dumplings from the wok, and set aside. Reheat the wok or skillet over medium-high heat.  Add the mushrooms and a splash of soy sauce and stir-fry for 1 to 2 minutes to brown nicely and soften.  Remove the mushrooms from the wok and set aside.  Bring the the water to a boil in the wok or medium saucepan. Stir in the soup base until blended. Add the ramen noodles, carrot, and remaining soy sauce and reduce the heat to a simmer. Cook until the noodles are tender, about 2 minutes. Add the spinach and stir gently until the spinach is wilted. Divide the noodle mixture into large soup bowls, arranging the carrots and spinach on top of the noodles.  Return the dumplings and mushrooms to the wok and heat until hot.  Arrange the dumplings and mushrooms on top of the noodles, next to the spinach and carrots.  Add the cooked broccoli and vegan sausage and stir-fry for a minute to heat through.  To serve, drizzle each bowl with sriracha, if using.  Taste and adjust the seasonings, if needed. Garnish with basil or cilantro and a sprinkle of sesame seeds, if using. Makes 2 to 4 servings   NOTE: For the quick, no-oil, Simmer-Everything-Together Method, use the above ingredients (except the oil) and proceed as follows: Heat the water in a large saucepan.  Add the soy sauce and vegetable soup base or tom yum soup base and bring to a boil.  Add the Nasoya Vegan Dumplings and return the water to a boil for 2 to 3 minutes. Add the ramen noodles, mushrooms, and reduce the heat to a simmer. Cook until the noodles and dumplings are tender, about 2 minutes. Add the carrots, and spinach and stir gently until the spinach is wilted. Taste and adjust the seasonings, if needed. Stir in any additional cooked veggies, tofu, or other ingredients, as desired. Divide the soup into bowls, arranging a few of the dumplings on top of each serving.  Drizzle with a little sriracha, if desired. Garnish with a few Thai basil or cilantro leaves and a sprinkle of sesame seeds, if using. The post Dumpling Ramen Bowls appeared first on Robin Robertson.

Restaurant Highlight: Buenos Aires Verde In Buenos Aires

July 23 2019 Happy Cow veggie blog 

When high-end gastronomy meets veganism, you end up with a mind-blowing restaurant! Buenos Aires Verde is the kind of establishment that every vegan dreams of having in his or her home town. Modern, creative, exceptionally delicious, the restaurant is a resounding success. Despite all its assets, Buenos Aires Verde stays humble, welcoming and affordable. When you enter the restaurant you are immediately facing a variety of vegan delicacies, raw deserts, homemade bread, and many more delicious ingredients that are dispatched on a beautiful forged iron counter. Most products are made in their kitchen or come from local artisans. Then you discover the second part of the restaurant–the dining room, where the magic happens. Cozy and elegant, you are invited to sit at a wooden table, delicately decorated with flowers and Chinese porcelain. Old tiles, brick walls and the predominance of wood creates a contemporary and sophisticated environment that invites you to relax and enjoy the experience. Now that the scenery is set up, lets talk about the reason you are reading this article–the food. But to properly describe the quality of their cuisine, we have to briefly introduce the genius who created it–the chef. Mauro Massisimino accumulated countless experiences in […] The post Restaurant Highlight: Buenos Aires Verde In Buenos Aires appeared first on The Veggie Blog.

Restaurant Highlight: The 78 in Glasgow, Scotland

July 16 2019 Happy Cow veggie blog 

One trip to Glasgows hip The 78 is just the beginning. Any visitor will quickly realize that not only does The 78 live up to its stellar reputation, but that 78 visits wont be nearly enough. From the moment guests see the unassuming, pub-style threshold, to the end of their experience, the cozy atmosphere, incredible dishes, and friendly staff can turn any patron into a regular. If youre interested in a brew and some live music, come around on a weekend night. The talent is displayed on a chalkboard until the night of the show, so regulars can know whos coming. Like many locally-owned and operated restaurants, The 78 boasts a menu that changes daily, and some items are always available. Before diving into the mouth-watering food items, lets take a moment to appreciate their espresso bar. It is pure magic! The best mocha in the world is from The 78. No need to add in the sugar from the packets served with your cup. The blend of velvety chocolate, soy milk, and espresso is perfect all on its own. It will be the centerfold of your dreams for weeks afterward, and thats a promise. Menu offerings represent multiple cultures […] The post Restaurant Highlight: The 78 in Glasgow, Scotland appeared first on The Veggie Blog.

Meat Free Monday Celebrates Its 10th Anniversary with #MFMCountMeIn Campaign

June 17 2019 Meatless Monday 

Meat Free Monday , launched by Sir Paul, Mary and Stella McCartney in 2009, is celebrating its 10th anniversary this month. Meat Free Monday is a global Meatless Monday partner mutually aligned on our mission to raise awareness and action around the benefits of meat consumption reduction. Meat Free Monday partners with celebrities, schools, businesses, restaurants and country organizers to encourage people to help slow climate change, conserve precious natural resources and improve their health by having at least one meat free day each week. This month, Meat Free Monday is celebrating a decade of action and advocacy with a new campaign encouraging people to join the global meat reduction movement. They are launching #MFMCountMeIn anniversary campaign which aims to bring celebrities, businesses, not-for-profit groups, educational institutions and individual supporters together, to celebrate what people are doing on the meat free front and inspire even more people to get on board. Get in on the action: Join Meatless Monday and Meat Free Monday in promoting #MFMCountMeIn and #MeatlessMonday on your social media account. Post a photo or video showing your support and how easy it is to go meatless on Mondays. Think recipes, tips or shout out to the Meat Free Monday team. Dont forget to tag @MeatlessMonday and @MeatFreeMonday . We congratulate Meat Free Monday on their 10th Anniversary! We at Meatless Monday are thrilled to work with a great global partner in our joint mission to help reduce meat consumption around the world. With our combined strength, we can effectively raise awareness that cutting meat one day week can benefit personal health and the health of the planet. We look forward to the next decade of partnership and growth with Meat Free Monday. Sid Lerner, Founder & Chairman, Meatless Monday Q&A with Meat Free Monday Team How did Meat Free Monday first begin? The McCartney family has a long history of personal interest in sustainable food - from the Linda McCartney vegetarian food range to Pauls organic farm - but it was reading a 2006 report by the United Nations Food and Agriculture Organization (FAO), Livestocks Long Shadow, that crystallized in Paul, Mary and Stellas minds the global importance of making planet-friendly food choices. According to Livestocks Long Shadow, animal agriculture is one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. On the basis of this alarming fact the family launched the Meat Free Monday campaign in June 2009. What is the goal of Meat Free Monday, who should participate, and why? Meat Free Monday aims to raise awareness of the detrimental environmental impact of animal agriculture and industrial fishing. The campaign encourages individuals, families, businesses, not-for-profit groups and educational institutions to help slow climate change, conserve precious natural resources and improve their health by having at least one plant-based day each week. What trends or changes have you seen in the past 10 years regarding awareness and interest in meat reduction? Shopping habits have changed dramatically in the last ten years, with consumer demand leading to many new plant-based products now being available in shops and restaurants. According to research company Kantar World panel, 150 million more meat free dinners were sold in January 2019 compared with the same month the previous year. 21% of UK households have cut down on their meat intake, a shift due in part to campaigns like Meat Free Monday. What programs and campaigns is Meat Free Monday working on locally or globally? Meat Free Mondays aim is to raise awareness and inspire people to make a change in their diets from an easily achievable starting point. Over 3,000 UK schools currently participate in Meat Free Monday, as do local education authorities such as Edinburgh and Trafford. A key project is working with young people and expanding the campaigns schools programme. Could you share Sir Paul McCartney’s favorite meat-free recipe? One of Pauls favorite recipes is Super Vegetable Salad, which is featured in The Meat Free Monday Cookbook. Please see recipe here . A quick history of Meatless Monday Meatless Monday is global movement active in over 40 countries and regions and continues to grow. Meatless Monday was founded in 2003 by Sid Lerner in association with the Johns Hopkins Bloomberg School of Public Health. In 2009, Ghent, Belgium, became the first non-U.S. city to go meatless. The same year, Paul McCartney introduced the U.K. to Meat Free Mondays, which has also continued to grow internationally.   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post Meat Free Monday Celebrates Its 10th Anniversary with #MFMCountMeIn Campaign appeared first on Meatless Monday.

Restaurant Highlight: Bio Solo Organico, Buenos Aires

May 28 2019 Happy Cow veggie blog 

Bio Solo Organico is not only the first organic vegetarian restaurant in Argentina, but also the whole of Latin America! Claudia Carrara is the pioneer that took the leap of opening her own vegetarian restaurant in Argentina’s charming capital of Buenos Aires. Everything started from the desire to bring her children up with the best possible nutrition. Soon enough, she began to sell natural dishes to her neighbours that she would create from the leftover vegetables she had in her kitchen. The success of her improvised cuisine led a friend to offer her a few tables where her clients could sit and enjoy healthy meals. One thing led to another and the idea of opening a restaurant was born. Originally, the main focuses of Claudias research were health, taste, and environmental sustainability. First with the humble intention to feed her kids in a conscious way, and after in the way she would develop her restaurant to have the best possible impact on her society. The name of her cuisine speaks for itself. At Bio Solo Organico, they only work with fresh, local and organic products and this is guaranteed since they were granted the Organic Certification by Food Safety. The […] The post Restaurant Highlight: Bio Solo Organico, Buenos Aires appeared first on The Veggie Blog.

luchi recipe | puffed bengali luchai bread | luchai puri recipe

May 28 2019 hebbar's kitchen 

luchi recipe | puffed bengali luchai bread | luchai puri recipeluchi recipe | puffed bengali luchai bread | luchai puri recipe with step by step photo and video recipe. indian flat bread recipes are very common across india and are made with different ingredients. as matter of fact each state has its own flavour and way of making these breads which is served with local delicacy. one such hugely popular bengali cuisine delicacy is luchi or luchai recipe made via deep frying. The post luchi recipe | puffed bengali luchai bread | luchai puri recipe appeared first on Hebbar's Kitchen.

10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday

May 13 2019 Meatless Monday 

10 Plant-Based Cookbooks to Inspire Your Next Meatless MondayWant to add new tastes and techniques to your Meatless Monday repertoire? Weve compiled some of our favorite, meatless cookbooks to offer a little inspiration. In the list, youll find endless ways to liven up your meals: Whether youre an Instant Pot fanatic or want to finally put your extensive spice collection to use, youre bound to find something that sparks joy below.   The Complete Vegan Cookbook: Over 150 Whole-Foods, Plant-Based Recipes and Techniques The Natural Gourmet Center compiled pages upon pages of satiating recipes that can help you up your plant-based cooking game using whole foods and local ingredients. The book is teeming with techniques that explain how to transform animal-free foods into divine dinners like a pro, along with seasonal-driven recipes thatll have even the most skeptical diner forget about the meat. Find it on Amazon .     Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family The Pollan Family -- Tracy, Dana, Lori, and Corky -- have been producing inspiring recipes for years that follow Michael Pollan’s famous food advice -- Eat food, not too much, mostly plants. In Mostly Plants, their new, flexitarian-focused cookbook, the Pollan Family shows how vegetables can shine when theyre at the center of the meal rather than a side. Most of the recipes in these pages can be cooked up in 35 minutes or less, and many can be easily modified for any dietary need. Find it on Amazon .     Veg: Easy and Delicious Meals for Everyone Chef Jamie Olivers newest cookbook, which will be released on August 22, 2019, celebrates tasty and simple food that, as Oliver puts it, just happens to be meatless. Beyond its very viable recipes, the book shares cooking hacks and tricks thatll help any level chef become more comfortable in the kitchen. Find in on Amazon .       Dinner for Everyone: 100 Iconic Dishes Made 3 Ways -- Easy, Vegan, or Perfect for Company Mark Bittman shares 100 straightforward recipes in his new cookbook that can feed a group filled with all types of dietary needs. Every recipe can be modified to appease the palate of any guest, making this cookbook an essential manual for anyone tasked with the challenge of feeding a vegan and a carnivore at the same time. Find it on Amazon .     Vegan Instant Pot Cookbook: 500 Simple Plant-Based Recipes to Feel Better. Ultimate Pressure Cooker Vegan Cookbook for Beginners and Pros Healthful eating doesnt have to be hard or time-consuming. The Instant Pot has gained a cult following for its quick, dump-and-bake technique. Mary Goodrich proves through her recipes that plant-based food works just as nicely with the convenient cooking gadget. Whether youve been obsessed with your Instant Pot forever or you want to see what all the buzz is about, this extensive recipe book will serve you well. Find it on Amazon .       Food Is the Solution: What to Eat to Save the World--80+ Recipes for a Greener Planet and a Healthier You The easiest thing a person can do to combat climate change is to eat less meat. Matthew Prescott, the senior food policy director of the Humane Society, incorporated this philosophy into his first cookbook, which is equal parts educational and drool-inducing. Let this book guide you in changing the way you feed yourself and the way you think about food. Find it on Amazon .     The Indian Vegetarian Cookbook Indian food is a staple for many plant-based eaters because there are so many flavorful, meatless recipes integral to Indian cooking. Pushpesh Pant makes Indian cooking accessible to western readers while maintaining the integrity of whats so good about Indian food in the first place. Vegetables are anything but boring, but if you needed convincing, this book should do it. Find it on Amazon .       OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet Suzy Amis Cameron is a mom of five, so she understands how important it is for meals to be effortless and kid-friendly. The author is the founder of the MUSE School in California, where Meatless Monday is implemented. This book will help any parent make meatless meals that their children will love, and also offers great wisdom around why eating meatless is so crucial in the first place. Find it on Amazon .       Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women Without immigrants, thered be nothing good to eat. Anna Francese Gass, who migrated to the U.S. from Italy as a young girl, recognizes the importance of immigrant women cooks through her own experience growing up in the U.S. Her new cookbook serves as a record of history; in it she collects and preserves her Italian mothers recipes so that they can be enjoyed by generations to come. And they are simply timeless. Find it on Amazon .       Masala Mamas: Recipes and Stories from Indian Women Changing Their Communities Through Food and Love This incredible story is peppered with recipes from the Masala Mamas -- 16 women who live in the Kalwa slum in India whove dedicated their lives to cooking up hot and nutritious meals for school children who often cant afford much to eat. All proceeds from this cookbook support the Masala Mamas in their mission. Find it on Amazon .     Have a favorite cookbook that deserves to be on the list? Let us know about it on our Facebook page . And for even more recipe inspiration, check out our recipe gallery . The post 10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday appeared first on Meatless Monday.

watermelon juice recipe | tarbooz ka juice | tarbuj ka juice

May 3 2019 hebbar's kitchen 

watermelon juice recipe | tarbooz ka juice | tarbuj ka juicewatermelon juice recipe | tarbooz ka juice | tarbuj ka juice with step by step photo and video recipe. beverages or refreshing drinks are very essential during the hot or summer season. most of the time it is made with tropical fruits available locally but it can also be made with artificial flavours too. watermelon juice recipe is one such tropical fruit drink which can be made with different ways to hydrate the body. The post watermelon juice recipe | tarbooz ka juice | tarbuj ka juice appeared first on Hebbar's Kitchen.

beetroot halwa recipe | chukandar ka halwa | beetroot ka halwa

April 26 2019 hebbar's kitchen 

beetroot halwa recipe | chukandar ka halwa | beetroot ka halwabeetroot halwa recipe | chukandar ka halwa | beetroot ka halwa with step by step photo and video recipe. indian sweets and dessert recipes are very common and are made with myriad ingredients. but one common ingredient is the locally available vegetable which is used as a main or primary ingredient. one such vegetable-based dessert recipe is beetroot root halwa known for its caramelised beetroot grate. The post beetroot halwa recipe | chukandar ka halwa | beetroot ka halwa appeared first on Hebbar's Kitchen.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Little Green Kitchen

April 4 2019 Green Kitchen Stories 

Little Green Kitchen Little Green Kitchen - our fifth book baby - hits the shelves in the UK today! We wrote this book to inspire and help families and kids to get more vegetables into every meal. It is filled with dinner recipes, lunchbox ideas, nutritious snacks, party food, fun desserts and lots of tips on how to get kids to eat more greens. It also has some comforting thoughts for days when bowls are left untouched and food end up tossed on the floor. Although the focus of the book is kids and families the recipes are for everyone, as we have included adult upgrades on all recipes that make them more interesting and flavor packed. Here is a little trailer for the book that we filmed to give you a sense of the book. You can also see a few spreads from it down below. You can find it in book shops all over the UK and Australia today or order it here through amazon.co.uk. The US edition is out 9 May. Click here to preorder it on Amazon.com. The European editions are out in the beginning of August. So far German, Dutch, French, Swedish, Danish and Czech languages are confirmed. If you want to preorder it, this smart link should take you to your local bookshop: http:/­­/­­smarturl.it/­­littlegreenkitchen We really hope you will enjoy this book and find it fun and inspiring! All the love from us and the kids! ??? PS. We are launching our new site next week (which is why this space has been so quiet lately). So you there soon!

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies

March 25 2019 Meatless Monday 

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal VeggiesSpring has officially sprung, so its time to explore the local farmers markets and forage the grocery aisles for fresh seasonal vegetables. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring spring produce such as asparagus, spinach, sweet peas and broccoli. Enjoy the tastes of spring! Scallion Pancakes from Bianca Patka Lemony Spring Risotto from Healthy Voyager Spring Green Shakshuka from Happy Kitchen Asparagus Avocado Tomato Salad from Blondelish   Sweet Potato Pizza from It’s a Healthy Lifestyle Asian Noodles with Gingery Prune Sauce from Jackie Newgent Spring Leek and Asparagus Soup from The Domestic Dietitian Penne Pasta with Arugula Pesto, Red Potatoes and Spring Vegetables from She’s Cookin Flageolets and Dandelion from Soulful Vegan Ravioli in Creamy Garlic and Spinach White Sauce from The Kitchen Docs   Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies appeared first on Meatless Monday.


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